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Early-Riser Muffins Recipe

Despite the name, you don't have to be an early-riser to enjoy these hearty muffins (we often make them for brunch). My husband and children come running when they smell these tender muffins baking.

This recipe is:

Diabetic Friendly

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Early-Riser Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 cup skim milk
1/4 cup egg substitute
1/3 cup butter, melted
3/4 cup finely chopped low-sodium ham
3/4 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Combine the milk, egg substitute and butter; stir into dry ingredients just until moistened. Fold in ham and cheese.
Fill greased or paper-lined muffins cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 189 calories, 7 g fat (0 saturated fat), 17 mg cholesterol, 480 mg sodium, 20 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Originally published as Early-Riser Muffins in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p265

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas